Text 35287, 104 rader
Skriven 2010-02-28 18:04:00 av JIM WELLER (1:123/140)
Ärende: A lot of effort 2
=========================
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Flood Burgers Pt 2
Categories: Groundmeat, Beef, Info
  Servings: 4

           con't

The execution was simple. I froze two tablespoon of seared burger
juice in a small bowls while I measured out two 3-ounce balls of
ground beef which I formed into thin patties. One of them, I gave
cupped edges. Then, Juicy Lucy-style, I placed the frozen disk of
burger juice inside the cup of one patty, placed the other patty on
top, crimped the edges, and carefully sealed, and re-formed the
burger into one large patty. Things are looking good.

To cook the patty, I heated up oil in a high-carbon-steel crepe pan
(my favorite pan for cooking small batches of burgers... they hold
even heat like cast iron, but heat up much faster than the thick
skillets) until it was smoking hot, then added the patty. Everything
was going well until I flipped it, whereupon the patty split open,
juice gushed out, hot fat spattered, the skillet caught fire, and I
dumped the whole thing into the sink.

I fired up one more burger, this time remembering to prick is with a
toothpick as soon as I flipped it over in order to provide a channel
for some of the steam to escape and prevent premature eruption. For
good measure, I added a slice of cheddar. The bun was a toasted
Arnold's (which, as you can tell by its relative lack of freshness,
had been in my fridge for a week).

It literally had the juice of two burgers inside it, which sprung on
me like a soup dumpling on an unsuspecting dim-sum newbie. Despite
knowing what was inside, I was totally unprepared for the torrent of
flavorful juice that gushed into my mouth as I bit into it.

Though I was expecting it to have a hollow center filled with juice,
the results were actually far better: the juices melted and soaked
into the meat as the patty cooked, resulting in a burger that
doesn't really seem different from a normal burger, other than the
fact that burger is just as flavorful in its medium rare center as
it is on its crusty exterior, and that it is ridiculously juicy. 

Now to come up with a name. I asked the Burger Lab's Facebook
community for input and got quite a few good responses. Lava burger,
Slurpy Joe, Truffle Shuffle, Goo-Burger, etc. For now, I'm going
with "Flood Burger," but if you've got better ideas, I'd love to
hear them!

I figure naming this burger will be good practice for when Adri and
I eventually have to name our kids, who will only be slightly less
important than ground beef.

Note: These burgers have a liquid center. Use plenty of napkins.

1. Measure four 2-ounce portions of beef and form into balls. Season
generously with salt and pepper. Heat heavy-bottomed 12-inch
cast-iron or stainless steel skillet (or carbon steel crepe pan)
over high heat for at least 5 minutes. Place balls of beef on
skillet. Smash beef balls with back of heavy-duty spatula sprayed
with non-stick cooking spray until 1/4-inch thick and 4-5 inches
wide. Cook for 1 minute. Using spatula, carefully scrape patties
from skillet and flip, taking care to scrape up any browned bits
from bottom of pan. Cook for one minute longer, then remove patties
to plate and allow to cool for 3 minutes.

2. Using citrus juicer or hands and wire mesh strainer, squeeze
patties firmly and catch juice in small bowl. Discard or save meat
for another use (it works surprisingly well in long-simmered pasta
sauces). Divide sauce into four small soup bowl and place in freezer
until firmly frozen, about 20 minutes.

3. Meanwhile, divide remaining beef into eight 3-ounce balls and
form into four-inch-wide patties. Take one patty and use fingers to
form 1/4-inch ridge around rim of the patty, creating shallow cup
shape. Repeat with three more patties. Remove frozen beef juice
disks from bowls and place one disk in each ground beef "cup." Top
with remaining beef patties. Carefully crimp and seal edges, then
form into even, 1/2- to 3/4-inch patty. Season generously on all
sides with salt and pepper.

4. Heat 1 tablespoon canola oil in heavy-bottomed 12-inch cast-iron
or stainless steel skillet (or carbon steel crepe pan) over high
heat until lightly smoking. Add patties and cook without moving for
1 1/2 minutes. Flip, using thin metal spatula. Using toothpick, poke
hole in center of each burger to allow steam to escape. Continue
cooking for 1 minute. Top with cheese and cook for 1 minute longer,
or until center registers 130 F on an instant-read thermometer for
medium-rare. Place patties on toasted buns, and serve with napkins.

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Truly expert craziness requires real work and practice

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)